Bok choi with black cloud fungus from Taste Tibet: Family Recipes from the Himalayas (page 101) by Julie Kleeman and Yeshi Jampa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and egg stir-fry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sichuan peppercorns for Sichuan pepper oil.

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